Latin Name: Solanum melongena
The eggplant, commonly known as aubergine in Europe, is a purple fruit grown around the world. It is not recommended to eat it raw, and as most things are it is better fried in oil. Bigger is always better when it comes to eggplants, and general life.
In Italian folklore, eggplants were thought to cause insanity. So be careful with your consumption. The eggplant is purple with a green stem, though sometimes they can be white.
The eggplant is a domesticated version of nightshade, so originally it was thought to be poisonous. The leaves and flowers can be poisonous. It is a fruit, so do not be mistaken if you think you are eating a vegetable.
The best way to use eggplants is to eat them, cooked of course. It is a good meat substitute for vegan and vegetarian cooking.
Eggplants taste best when fried as chips or cut up into a stir fry or even mashed into a dip. They can also be combined into pastas or rice dishes. It is best to use spices or salt to remove bitterness that also comes out with cooking.
There are 132 calories in eggplants with 29 grams of carbohydrates, 6 grams of protein, and 9 grams of fiber. They are rich with Vitamin K and Vitamin C and high in antioxidants.
Start eggplant seeds indoors for 6 weeks before the end of spring (or 2 weeks after tomatoes and peppers),They grow best in temperatures about 24 Celsius, Water well without letting the soil get soggy. A good companion for marigolds, peas, peppers, spinach, and thyme. Do not grow near fennel. Seeds germinate in 1-2 weeks and 2-3 weeks after germination seedlings can be moved to pots. Eggplants last for 2-3 weeks if properly stored
Do not consume if you have low levels of iron in your body
They can agitate arthritis
Eating too much eggplant may also increase the size of your kidney stones
Consuming eggplants can help reduce the risk of heart disease and increase overall health and wellbeing. It is good to eat if you have high levels of iron in your body.